Learn how to make perfect hard boiled eggs with our easy, no fail recipe. It takes less than 15 minutes and produces perfectly cooked eggs every time.

This is my favorite method for making hard boiled eggs. I love to keep a batch in the fridge for snacks throughout the week. I also use them to make classic egg salad, deviled eggs, avocado toast with egg, and my favorite potato salad.

You won’t believe how easy it is to cook hard boiled eggs. Follow my tips, and you’ll be making the best boiled eggs in no time! If you have an Instant Pot, we also have this easy recipe for Instant Pot hard boiled eggs.

How to Cook Hard Boiled Eggs

Tip 1: Place eggs in a single layer. You don’t want to pile them on top of each other. Keeping them in one layer at the bottom of the pot, reduces the risk of cracking the shells when they come to a boil.

Tip 2: Cover by about two inches. Pour in water and cover by about two inches. Some hard boiled egg recipes have you bring water to a simmer and then tell you to add the eggs. I don’t like doing this since adding a cold egg to very hot water risks cracking the egg.

Tip 3: Watch your pot closely. The moment the water begins to boil, cover the pot with a lid and cook for 30 seconds. After 30 seconds, move the pot off of the heat then set a timer for 10 to 12 minutes (I’ve shared suggested cooking times below).

Tip 4: Quickly cool your eggs. Transfer the cooked eggs to an ice bath so they stop cooking. I use a slotted spoon to remove each egg from the hot water and then carefully drop them into a big bowl filled with cold water and ice. When the eggs are cool enough to handle, you can peel them.

How Long to Boil Eggs

What size eggs do you have? The right cook time for hard boiled eggs depends on a few things: the size of your eggs, your altitude, and how firm you want the yolks. After lots of experimenting, here’s our guide to the most accurate cook times:

• Medium eggs: Cook for 9 to 10 minutes
• Large eggs: Cook for 11 to 12 minutes
• Extra-large eggs: Cook for 13 to 14 minutes

For softer eggs. If you prefer a slightly softer yolk, reduce the cooking time by a minute or two. When making a large batch of eggs, I like to “sacrifice” one egg at around the 10-minute mark and check for doneness. If it’s underdone, I’ll keep the eggs in the water a minute or two longer.

Higher altitude. If you live at a higher altitude, you may need to cook the eggs slightly longer than we mentioned above (I’d start with three to four additional minutes of cooking time).

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This easy chorizo and eggs recipe is incredibly flavorful thanks to the chorizo and you can make it in under 20 minutes.

Fresh chorizo is one of our favorite ingredients. It’s ultra-flavorful, spicy, and perfect with eggs. Our family loves this recipe for breakfast and dinner! So quick, easy, and flavorful!

Most often, we pile these eggs onto warm tortillas for an amazing breakfast taco! We love using our recipes for homemade corn tortillas or flour tortillas.

Key Ingredients

• Chorizo: For this breakfast skillet, choose fresh Mexican chorizo. You can buy it in casings or as bulk sausage. If you can’t find fresh chorizo, use spicy Italian sausage or this homemade breakfast sausage instead. (Cured chorizo from Spain is different and not suitable for this recipe.)
• Eggs: I scramble my eggs for this recipe. To see more tips about scrambling eggs, see my scrambled eggs recipe.
• Onion: I love a little crunch and cook the chorizo with sliced onion. White, yellow, or sweet onions work great. You can add other veggies, too, like bell peppers, potatoes, and tomatoes.

Find the full recipe with measurements below.

How to Make Chorizo and Eggs

Tip 1: Cook the chorizo sausage. Remove the fresh chorizo from its casings and crumble it into a hot pan. Cook over medium heat until the fat renders and the sausage is browned and slightly crisp. As it cooks, use a wooden spoon to break it into small crumbles. Add sliced onions and sauté until soft, sweet, and golden.

Tip 2: Adjust the fat before adding eggs. When the sausage is cooked, take a quick look at the pan. A little chorizo fat adds incredible flavor, but too much can make your eggs greasy. If there’s more than a thin coating, spoon out the excess before continuing.

Tip 3: Make soft, creamy scrambled eggs. Lower the heat to medium-low before adding your eggs. If the pan is too hot, wait a minute or two. Then, gently scramble the eggs, stirring them around the pan until they’re just set and creamy. Here are more tips for how to scramble eggs.

Serving Suggestions

I usually serve chorizo and eggs family-style with warm tortillas. If you’re up for it, try homemade flour tortillas or corn tortillas.

I also love offering a few toppings, like chopped cilantro, cojita cheese, avocado slices, or homemade guacamole, and salsa (pico de gallo, Mexican salsa verde, or this roasted tomato salsa are my favorites). And, don’t forget some lime wedges for the side, I love squeezing them over the eggs.

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The Instant Pot makes boiled eggs foolproof! Here’s how to make perfectly hard boiled and soft boiled eggs using your pressure cooker.

My stovetop boiled eggs are easy, but lately I’ve been reaching for my Instant Pot instead. I especially love it for soft-boiled eggs, which can be a little tricky to get just right on the stove.

As a bonus, Instant Pot eggs are incredibly easy to peel. The high pressure and temperature help loosen the shells so they practically slide right off.

Key Ingredients

• Eggs: Use as many eggs as will fit in a single layer. My 6-quart model fits 10 to 12 large eggs.
• Water: You’ll need a little water for cooking the eggs and an ice bath for when they are finished.

Find the full recipe with measurements below.

Key Equipment

• Pressure cooker: An Instant Pot or other electric pressure cooker.
• Trivet or steamer basket: This raises the eggs above the water. Most Instant Pots come with a suitable trivet.
• Slotted spoon or tongs: To safely transfer eggs to the ice bath.

How to Make Instant Pot Eggs

Tip 1: Set up the pressure cooker. Add 1 cup of water to the Instant Pot and place a trivet or steamer basket at the bottom. Then, arrange the eggs in a single layer on top.

Tip 2: Best cooking times. How long you cook the eggs depends on how soft or firm you want the yolks. Use the Manual or High Pressure setting. Here’s a guide for timing:

• 3 minutes: Soft, runny yolk with just-set whites. Ideal for dipping toast soldiers!
• 4 to 5 minutes: Jammy yolk, bright yellow center, firm whites. Great for ramen or salads.
• 6 to 7 minutes: Mostly set yolk with fully firm whites. Versatile for snacks or egg salad.
• 8 to 9 minutes: Completely cooked yolk. Perfect for deviled eggs or potato salad.

Tip 3: Manually release the pressure. Manually release the pressure right after cooking, then transfer the eggs to an ice water bath to stop them from overcooking. Once cool, peel. The shells should slide right off.

My Favorite Ways to Use Them

Soft-boiled eggs are all about the jammy, golden yolk. They’re perfect for topping ramen, grain bowls, roasted vegetables, or salads. I also love them on avocado toast or served with buttered toast soldiers for dipping (one of my childhood favorites!).

Hard-boiled eggs are more sturdy and great for meal prep or quick snacks. Slice them for salads, turn them into deviled eggs, or mix them into potato salad, egg salad, or avocado egg salad.

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